4. Add the wet to the dry, and mix just until moistened. 5. Fold in the chocolate chips6. Scoop batter into mussing pan. I used my 2 tbsp scoop from The Pampered Chef to fill my mini muffin liners. If you're making regular sized muffins, fill 3/4of the way.

7. If making MINI sized: bake for 11-12 minutes If making REGULAR sized: baked for 20-23 minutes.

Makes 24 mini, or 12 regular sized muffins.

A little bite o' goodness

I like to make these mini so I can send them with the kids to school, and it's not some jumbo muffin they are likely to not have time to finish, and will just waste. They freeze really well, so bake 'em, put them away in the freezer when cooled (in a airtight container), and take them out as needed!

Leave a Reply.

Welcome To Bushel &A Peck!

Hi, I'm Amy-Lyn!

I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my​ 3 amazing kids! Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : ) Read more about me by clicking here!